Pumpkin Pecan Crunch Cake

Y’all know how much I adore my vintage recipes. And you also know that I’m not opposed to taking a shortcut in the kitchen now and then, either. So what could be better than a vintage shortcut recipe!?

Some of the best vintage cake recipes are the “dump” cakes. You know – dump a can of this and a can of that and combine it with a cake mix? Some of those recipes are soooo good. Well, this Pumpkin Pecan Crunch Cake is similar except that it’s not dumped, it’s layered.

You mix up a wet layer that goes on the bottom, then sprinkle it with dry cake mix, top it with pecans and butter and pop it in the oven. An hour later – cake! If it takes you more than 10 minutes to put this together, you’re doing it wrong ;-)

In the interest of full disclosure, I will say that this recipe is probably not for those of you who are watching your calories. However, if you’re up for a little indulgence – go for it!

Hope you enjoy this one!

Preheat the oven to 350. Grease and flour a 9×13 baking dish or pan. Set aside.

Pumpkin mixture for Pumpkin Pecan Crunch Cake

Mix the pumpkin, milk, eggs, sugar, and cinnamon.

Pour pumpkin mixture into baking dish

Pour the mixture into the prepared baking dish.

Add dry cake mix to Pumpkin Pecan Crunch Cake

Sprinkle the dry cake mix evenly over the pumpkin layer.

Sprinkle pecans over dry cake mix

Sprinkle the pecans evenly over the dry cake mix.

Pour butter over the pecan layer

Pour the melted butter evenly over the pecan layer.

Baked Pumpkin Pecan Crunch Cake

Bake for 50-60 minutes or until the cake is set in the center. Allow to cool completely in the pan.

When ready to serve, whip the cream on high speed of an electric mixer until soft peaks form. Add the sugar and beat 1 more minute. Top individual servings with whipped cream.

Enjoy!

Pumpkin Pecan Crunch Cake
 
Prep time
Cook time
Total time
 
Lovely Fall flavors of pumpkin, pecans, and spices in a great old recipe using a cake mix for a shortcut! Easy to make and loved by all ages.
Ingredients
  • 15 oz. can pumpkin puree
  • 1/2 cup whole milk
  • 3 eggs
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 cup butter, melted
  • 1 yellow cake mix
  • 2 cups pecans
  • 1/2 cup heavy cream
  • 2 tblsp. sugar
Instructions
  1. Preheat the oven to 350. Grease and flour a 9x13 baking dish or pan. Set aside.
  2. Mix the pumpkin, milk, eggs, sugar, and cinnamon. Pour into the prepared baking dish. Sprinkle dry cake mix over the pumpkin layer. Sprinkle pecans over dry cake mix. Pour melted butter evenly over pecan layer.
  3. Bake for 50-60 minutes or until cake is set in center.
  4. Allow to cool completely.
  5. When ready to serve, whip the cream on high speed of an electric mixer until soft peaks form. Add the sugar and beat 1 more minute. Top individual servings with whipped cream.
Notes
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More cake mix shortcut recipes you might enjoy from around the internet:

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Comments

  1. Stella says

    Don’t use many boxed items but this one sounds so good and easy that I plan to do it for our Senior Center’s next potluck. Why is it that as we grow older we love our sweets even more?

    • Lana Stuart says

      I don’t know, Stella, but it does seem that we crave the sweets more and more, doesn’t it? I have to make something, have a little taste, and send the rest to work with my hubby or I’ll be too tempted to over indulge! Hope you enjoy the recipe!

  2. says

    I have read many recipes for dump cakes, and they always sound delicious! Pumpkin and pecans together would make for a perfect cake:-) Yum, Hugs, Terra

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